Difference between revisions of "White Cookies"
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* 5 cups [[flour]] (or so) | * 5 cups [[flour]] (or so) | ||
| − | == | + | == Procedures == |
# First cream Crisco and [[granulated sugar|sugar]] together, add [[egg]]s well beaten, soda mixed with [[sour milk]], [[salt]], [[extracts]], and about 5 cupfuls [[flour]]. | # First cream Crisco and [[granulated sugar|sugar]] together, add [[egg]]s well beaten, soda mixed with [[sour milk]], [[salt]], [[extracts]], and about 5 cupfuls [[flour]]. | ||
# Roll very thin, cut with cookie cutter, lay on Criscoed tins, bake in moderately hot oven five minutes. | # Roll very thin, cut with cookie cutter, lay on Criscoed tins, bake in moderately hot oven five minutes. | ||
Latest revision as of 12:21, 28 June 2012
Description
Sufficient for ninety cookies.
Ingredients
- 2 cupfuls sugar
- 1 cupful Crisco
- ½ cupful thick sour milk
- 2 eggs
- 1 teaspoonful baking soda
- 1 teaspoonful salt
- 1 teaspoonful vanilla extract
- ½ teaspoonful lemon extract
- 5 cups flour (or so)
Procedures
- First cream Crisco and sugar together, add eggs well beaten, soda mixed with sour milk, salt, extracts, and about 5 cupfuls flour.
- Roll very thin, cut with cookie cutter, lay on Criscoed tins, bake in moderately hot oven five minutes.
- To keep any length of time, when cold, place in covered tin cans and set in cool place, and they will be as crisp as when first baked.
